Cherry Blueberry Tart
Ingredients:
- 1 sheet puff pastry, thawed
- 2 cups pitted cherries
- 1 cup fresh blueberries
- 1/2 lemon, juiced
- 1/2 lemon, zested
- 1/4 cup fine granulated sugar
- 2 tbsp. coconut oil
- sanding sugar and/or powdered sugar for garnish
In a medium bowl, carefully mash the cherries with the lemon juice, lemon zest, and sugar. You just want them slightly flattened, not turned into mush. Add in the blueberries and toss to combine.
Sprinkle some flour on your work surface and roll out the puff pastry into an 1/8 inch thin rustic rectangle. Specific size or shape does not really matter here.
Pour the fruit filling onto one half of the rectangle, leaving about 1/2 inch border around the outside. Brush 1 tbsp. coconut oil around the edge of the filling and then take the other half of the puff pastry and close it over the top of the filling.
Using a fork, press down firmly around the edges of the tart to seal the edges. Brush the remaining coconut oil on top and sprinkle with sanding sugar.
Bake on the middle rack of your oven for 30 minutes until golden brown. Remove and allow to cool for 5 minutes before slicing and serving. Sprinkle with powdered sugar if you prefer.
Bake on the middle rack of your oven for 30 minutes until golden brown. Remove and allow to cool for 5 minutes before slicing and serving. Sprinkle with powdered sugar if you prefer.
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